Homemade Tortilla Soup is a warm and comforting dish packed with the flavors of tender chicken, fresh tomatoes, and spices, all topped with crunchy tortilla strips. It’s a bowl full of tasty ingredients that come together for a cozy meal, perfect for any day you want something hearty and satisfying.
I love making this soup because it’s easy to throw together but tastes like you spent hours in the kitchen. One of my favorite things is adding avocado and a squeeze of lime right before serving—it really brightens up the flavors and adds a creamy touch. It’s also great because everyone can customize their bowl with toppings like cheese, sour cream, or a handful of fresh cilantro.
Serving this soup with warm tortillas or a simple side salad makes it a complete meal that always hits the spot for me. It’s the kind of recipe that brings a little bit of home and comfort, especially on chilly evenings when I want something filling but not too heavy. I find myself coming back to it again and again because it’s just that easy and delicious.
Key Ingredients & Substitutions
Chicken broth: The base of the soup gives it rich flavor. If you want a vegetarian version, use vegetable broth instead. Homemade broth adds the best depth, but store-bought works fine too.
Tortillas: Corn tortillas are traditional and provide the perfect crunch when fried. If you prefer, use flour tortillas or bake the strips for a lighter option.
Spices: Cumin, chili powder, and smoked paprika create that warm, smoky taste. Feel free to adjust the chili powder if you like more or less heat.
Chicken: Rotisserie chicken is a quick choice, but shredded poached chicken is great too. For a vegetarian option, toss in beans or extra corn.
How Do You Get Crispy Tortilla Strips Without Burning Them?
Frying tortilla strips is easy but needs attention to avoid burning:
- Use enough oil to fully submerge the strips or at least cover them halfway.
- Heat oil to medium-high (around 350°F). Too hot will brown them quickly without crisping; too cool makes them soggy.
- Fry in small batches so strips cook evenly, about 2-3 minutes per batch.
- Drain on paper towels to soak up excess oil and season lightly with salt right away—this helps them stay crisp.
- If you want a healthier way, bake strips tossed in a little oil at 400°F for 10-15 minutes, flipping halfway through.
These crispy strips are the perfect crunchy contrast to the warm, flavorful soup!
Equipment You’ll Need
- Large pot – perfect for simmering the soup and blending all the flavors together.
- Knife and cutting board – essential for chopping onions, garlic, and garnishes safely.
- Slotted spoon or tongs – handy for removing tortilla strips from hot oil without the oil.
- Frying pan or skillet – to crisp up the tortilla strips evenly and quickly.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap chicken for black beans or pinto beans to make a vegetarian version with extra protein.
- Add diced green chilies or chipotle peppers in adobo for a smoky, spicy kick.
- Top with crumbled queso fresco or cotija cheese instead of cheddar for a tangy twist.
- Mix in diced zucchini or bell peppers for extra veggies and a little sweetness.
Homemade Tortilla Soup
Ingredients You’ll Need:
Main Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 6 cups chicken broth (or vegetable broth)
- 1 (14 oz) can diced tomatoes (with juices)
- 1 cup frozen or canned corn kernels
- 2 cups cooked shredded chicken (rotisserie or poached)
- Salt and freshly ground black pepper, to taste
Tortilla Strips:
- 6 corn tortillas, cut into strips
- Oil for frying tortilla strips (vegetable or canola oil)
For Garnish:
- 1 avocado, sliced
- Fresh cilantro, chopped
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup diced red onion
- ½ cup fresh diced tomatoes or pico de gallo
- Lime wedges
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 25 minutes to cook the soup and fry the tortilla strips, so roughly 35 minutes total from start to finish. It’s quick enough for a weeknight meal, but tasty enough that everyone will love it!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and jalapeño (if using) and cook for another 1 minute until fragrant.
2. Add Spices and Liquids:
Stir in the ground cumin, chili powder, and smoked paprika. Cook for 30 seconds to toast the spices. Pour in the chicken broth and the canned diced tomatoes with their juice. Add the corn and shredded chicken, then stir everything together.
3. Simmer the Soup:
Bring the soup to a gentle boil, then lower the heat and let it simmer for 15-20 minutes so the flavors meld together. Taste and season with salt and freshly ground black pepper as needed.
4. Prepare the Tortilla Strips:
While the soup is simmering, heat oil in a skillet over medium-high heat. Fry the tortilla strips in batches until they are golden brown and crispy, which should take about 2-3 minutes per batch. Remove them with a slotted spoon and place on paper towels to drain excess oil. Sprinkle lightly with salt.
5. Serve and Garnish:
Ladle the hot soup into bowls. Top each bowl with crispy tortilla strips, shredded cheese, diced red onions, fresh diced tomatoes or pico de gallo, slices of avocado, and chopped cilantro. Finish with a squeeze of fresh lime juice for a bright, zesty flavor.
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Rotisserie chicken is a convenient shortcut that adds great flavor and saves time. Just shred it before adding to the soup.
How Can I Make This Soup Vegetarian?
Swap the chicken broth for vegetable broth and replace the shredded chicken with beans like black or pinto beans to keep it hearty and protein-packed.
What’s the Best Way to Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Store tortilla strips separately to keep them crunchy, then add just before serving.
Can I Bake Tortilla Strips Instead of Frying?
Yes! Toss the strips with a little oil, spread them on a baking sheet, and bake at 400°F (200°C) for about 10-15 minutes, turning halfway through, until crispy.